This soup is super seasonal, warming and full of plant based protein. I love making a big pot to heat up after a long day of baking. You can use any variety of squash or pumpkin that you have to hand and interchange the herbs with whatever's growing in your garden. The tangy coconut yogurt takes the soup to the next level and makes it so much more satisfying. There are lots of ingredients but the method is really simple and doesn't take long to make.
Makes: 5/6 bowls
2 tbsp olive oil
1 medium onion
3 cloves of garlic
1/2 tsp ground coriander
sprig of fresh thyme
sprig of fresh rosemary
1 butternut squash
2 cans of chickpeas
1.5L vegetable stock
1 tbsp apple cider vinegar
1 tbsp tamari sauce
bunch of fresh parsley to garnish
coconut yogurt to serve
1. De-seed and chop the butternut squash into 1 inch chunks, no need to peel but give it a wash. Dice the onion and mince the garlic. Chop the carrots. Wash the lentils in a fine sieve.
2. Heat a big pot to a low heat. Fry off the onion for 3 minutes, then add the garlic, coriander and the herbs (off their stem). Stir continuously for about 2 minutes to avoid sticking or the herbs burning.
3. Add the butternut squash, stock and carrots. Bring it to a boil and then turn down to a medium-low heat. Simmer with the lid on for about 30 minutes until the squash is soft.
4. Add in the tamari, vinegar, chickpeas and blend with a stick blender or add in increments to a blender. You may want to add some more water if it's too thick.
5. Divide between bowls, dollop with coconut yogurt and chopped parsley. Season with salt and black pepper. Keeps in the fridge for a few days and also freezes well too!
PS. don't forget we have the perfect plant based treats to go along with your Christmas meals. Our Christmas collection is available to preorder online here.